This is not your grandma's shortcake recipe!

Cornmeal Biscuits with Strawberries

These perfect homemade biscuits are kicked up a notch with the addition of cornmeal and the strawberries are infused with tequila for a REALLY amazing strawberry shortcake recipe!

Course Dessert
Cuisine American
Keyword Cornmeal Biscuits with Strawberries
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 servings
Author Amanda Rettke



  • 1 1/2 c 192g all purpose flour
  • 1/2 c 61g yellow cornmeal
  • 3 tbsp. packed light brown sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c 1 stick, 113g cold butter, cut into chunks
  • 2/3 c 163g whole milk (I don't recommend skim milk for this recipe)

Strawberry Mixture

  • 1/2 tsp. McCormick vanilla extract
  • 4 c strawberries hulled and quartered
  • 1/4 c 50g sugar
  • 1 tbsp. tequila can also use bourbon



  1. Preheat oven to 400°F.
  2. Mix flour, cornmeal, brown sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk and vanilla; stir to form a soft dough. (If dough is dry, add additional milk by tablespoonfuls.)

  3. Drop dough by 1/3 cupfuls about 2 inches apart onto parchment paper-lined baking sheet, forming 8 biscuits. Flatten each biscuit slightly into a 2-inch round.

  4. Bake about 18 minutes or until golden brown. Cool on wire rack.

Strawberry Mixture

  1. About 30 minutes before serving, toss strawberries with granulated sugar and tequila in a large bowl. Let stand 15 minutes, tossing occasionally.

  2. To serve, split biscuits. Place 1 biscuit bottom on each plate. Top each with about 1/2 cup strawberry mixture and whipped cream. Place the top of the biscuit over whipped cream and serve immediately.